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Topic: What is the highest IBU level that can be tasted? (Read 26371 times)

I've heard in the past that anything above 100IBU's can't be tasted. Is this true? The first and only IPA that I brew (because I love it so much) calculates out to be 150+ IBU's. I'm wondering what the highest level of IBU's are that can be tasted so I can know if I'm just wasting some money on too many hops.

Thoughts?

I'm attaching my recipe just in case anyone wants it. Man... it really is good stuff.

Although these beers are a showcase for hops they still maintain drinkability.We have made a clone of a couple of these with IBUs calulated at 150+. As for how we humans percieve these high levels you can decide for yourself. Most experienced beer judges consider 100-120 their upper limit with 5 IBUs as the smallest variation that can be detected (they could determine 75 IBU beer was hoppier than an 70 IBU sample of the same beer). There are some tricks to making hop bitterness more or less perceptable. Adding sulfate ions (gypsum) to the brewing liquor is common. I know a brewer in Colorado who swears that he can brew a 30 IBU beer that will seem more bitter than a 45 IBU beer.